Last night I fixed the baked pork chops that is so easy and everyone seems to like. I haven't found anyone that has tried this recipe that didn't say they loved the pork chops this way.
There are only four ingredients.
Place pork chops (center cut or butterflied) in a baking dish, salt and pepper. Last night I sprinkled on a little seasoned salt, too.
Place a slice of onion on each chop.
Drop a spoonful of mayonnaise on top of each chop and spread to cover the pork chop.
Sprinkle grated Parmesan cheese on top of the mayo. A little or a lot, it is up to you.
Bake at 400 degrees for one hour.
Easy, easy but very good.
Tuesday, March 27, 2007
Saturday, March 3, 2007
Foolproof Standing Rib Roast
This is what I'm cooking for dinner tonight. It is recipe from Paula Deen at Foodnetwork.com
1 (5 pound) standing rib roast (beef)
Allow the roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degrees. Rub roast with salt, pepper, garlic powder. Place on a rack in a roasting pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees and reheat the roast. Important that you do not remove the roast or open the oven door from time roast is put in until ready to serve.
I buy my rib roast from the Kroger Grocery Store. The butcher has to cut the size roast I need. It was scary to cook such an expensive cut of meat this way, but this is the third time I have followed this recipe and the meat has been very good. The first roast only weighed 3 pounds and got a little too done, but was still very tender and tasty.
1 (5 pound) standing rib roast (beef)
Allow the roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degrees. Rub roast with salt, pepper, garlic powder. Place on a rack in a roasting pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees and reheat the roast. Important that you do not remove the roast or open the oven door from time roast is put in until ready to serve.
I buy my rib roast from the Kroger Grocery Store. The butcher has to cut the size roast I need. It was scary to cook such an expensive cut of meat this way, but this is the third time I have followed this recipe and the meat has been very good. The first roast only weighed 3 pounds and got a little too done, but was still very tender and tasty.
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